Drain and rinse cannellini beans in a sink with a colander. Set aside until needed.
Plug in Instant Pot and turn to Saute setting. Measure out the oil with a measuring spoon and let it warm up for a minute or two. Press the garlic then add it to the Instant Pot. Let cook for about a minute, making sure to stir with a wooden spoon so it doesn’t burn.
Add mirepoix mix and 1/2 tsp kosher salt into the Instant Pot. Stir together with the wooden spoon and cook for 5-7 minutes, until warmed through and the excess water has mostly cooked away.
Push the mirepoix to one side and add in the ground lamb and 1/2 tsp kosher salt to other side of instant pot. Break the meat up with the wooden spoon then cook until lamb in cooked through, stirring lamb separately then stirring everything together once cooked (5-7 minutes).
Turn Saute function off, then add in the drained beans and the remaining ingredients, except for the spinach but including the remaining 1/2 tsp kosher salt. Stir everything with the wooden spoon to combine.
Put the lid on the pressure cooker, making sure the knob on top is set to sealing, then press manual and set the timer to 8 minutes.
Once the timer goes off, release the pressure by turning the knob to venting, making sure to avoid the very hot steam coming out! Take the lid off, stir the soup, and taste to see if you need to add any more kosher salt.
Remove the bay leaf, parmesan rind, and sprigs of thyme and rosemary. Tear the spinach leaves with your hands (or you can chop them with a knife and cutting board) and add them into the hot soup. Stir with the wooden spoon until the spinach wilts, 2-3 minutes. Serve the soup while hot with grated parmesan cheese on top or with a side of gluten free focaccia bread.